diff --git a/docs/baking/molasses-cookies/image.png b/docs/baking/molasses-cookies/image.png new file mode 100644 index 0000000..2311be6 Binary files /dev/null and b/docs/baking/molasses-cookies/image.png differ diff --git a/docs/baking/molasses-cookies/index.html b/docs/baking/molasses-cookies/index.html new file mode 100644 index 0000000..a7c40d4 --- /dev/null +++ b/docs/baking/molasses-cookies/index.html @@ -0,0 +1,200 @@ + + + + + + + + +
+
+ +
+

Molasses Cookies (GF)

+ +
+prep 30 minutes, cook 45 minutes
+ +
+
+
+
× 30 +
+ +
Most gluten-free baked goods leave a lot to be desired. They tend to be crumbly, dry, brittle, or all three. Theses are different. They're soft, moist, and altogether delicious. Not only would you never guess they're gluten-free, but I think they rank among the best cookies I've ever had. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + ¾ + cup +
    +
    butter, unsalted
    +
  • +
    + 1 +
    +
    egg
    +
+
+
Set out the butter and egg to come to room temperature. +
+
+
+

2

+
+
    +
  • +
    + 2¼ + cup +
    +
    gluten-free flour, King Arthur's
    +
  • +
    + 1½ + tsp +
    +
    baking soda
    +
  • +
    + 2 + tsp +
    +
    ginger (ground)
    +
  • +
    + 1¼ + tsp +
    +
    cinnamon (ground)
    +
  • +
    + ¼ + tsp +
    +
    cloves (ground)
    +
  • +
    + ¼ + tsp +
    +
    nutmeg (ground)
    +
  • +
    + ¼ + tsp +
    +
    salt
    +
  • +
    + ¼ + tsp +
    +
    xantham gum
    +
+
+
Whisk the dry ingredients together and set aside. +
+
+
+

3

+
+
    +
  • +
    + ½ + cup +
    +
    sugar, dark brown
    +
  • +
    + ¼ + cup +
    +
    sugar, granulated
    +
+
+
Using a stand mixer, beat the sugar and butter (now room temperature) together on high speed until creamy and fully combined. +
+
+
+

4

+
+
    +
  • +
    + ¼ + cup +
    +
    molasses, dark
    +
+
+
Add the molasses, and continue beating until combined. +
+
+
+

5

+
+
    +
  • +
    + 2 + tsp +
    +
    vanilla extract
    +
+
+
Add the egg (now room temperature) and vanilla extract, and continue beating until combined. +
+
+
+

6

+
+
    +
+
+
Turn the machine down to slow, and add the dry ingredients a little at a time until a sticky dough has formed. Refrigerate the dough for at least 30min, but possibly overnight. +
+
+
+

7

+
+
    +
  • +
    + ⅓ + cup +
    +
    sugar, granulated
    +
+
+
Pre-heat the oven to 350°F. Remove dough from the refrigerator (if chilled longer than 2 hours, allow to rest at room temperature for 30 min). Put the sugar in a small bowl. Prepare two baking sheets by covering them with parchment paper. Roll 1 tbsp of dough into a ball, and then coat in the sugar by rolling it around in the bowl. Place each about 3" apart. Flatten each ball slightly until it is about 3/4" tall. +
+
+
+

8

+
+
    +
+
+
Bake for 11–12 minutes until the edges appear set and cracks form on the surface. +
+
+
+ +
+
https://sallysbakingaddiction.com/soft-molasses-cookies/
+ +
+ « Back +
+ +

Maple-Sorghum Skillet Bread

+ + +

Molasses Cookies (GF)

+

Pastry Dough

diff --git a/src/baking/molasses-cookies/data.yml b/src/baking/molasses-cookies/data.yml new file mode 100644 index 0000000..48782a1 --- /dev/null +++ b/src/baking/molasses-cookies/data.yml @@ -0,0 +1,59 @@ +title: Molasses Cookies (GF) +timings: + prep: 30 minutes + cook: 45 minutes +icons: [gluten-free, vegetarian] +servings: 30 +description: > + Most gluten-free baked goods leave a lot to be desired. They tend to be crumbly, dry, brittle, or + all three. Theses are different. They're soft, moist, and altogether delicious. Not only would + you never guess they're gluten-free, but I think they rank among the best cookies I've ever had. +steps: + - ingredients: + - { amount: 0.75, unit: cup, item: "butter, unsalted" } + - { amount: 1, item: "egg" } + directions: > + Set out the butter and egg to come to room temperature. + - ingredients: + - { amount: 2.25, unit: cup, item: "gluten-free flour, King Arthur's" } + - { amount: 1.5, unit: tsp, item: "baking soda" } + - { amount: 2, unit: tsp, item: "ginger (ground)" } + - { amount: 1.25, unit: tsp, item: "cinnamon (ground)" } + - { amount: 0.25, unit: tsp, item: "cloves (ground)" } + - { amount: 0.25, unit: tsp, item: "nutmeg (ground)" } + - { amount: 0.25, unit: tsp, item: "salt" } + - { amount: 0.25, unit: tsp, item: "xantham gum" } + directions: > + Whisk the dry ingredients together and set aside. + - ingredients: + - { amount: 0.5, unit: cup, item: "sugar, dark brown" } + - { amount: 0.25, unit: cup, item: "sugar, granulated" } + directions: > + Using a stand mixer, beat the sugar and butter (now room temperature) together on high speed + until creamy and fully combined. + - ingredients: + - { amount: 0.25, unit: cup, item: "molasses, dark" } + directions: > + Add the molasses, and continue beating until combined. + - ingredients: + - { amount: 2, unit: tsp, item: "vanilla extract" } + directions: > + Add the egg (now room temperature) and vanilla extract, and continue beating until combined. + - ingredients: [] + directions: > + Turn the machine down to slow, and add the dry ingredients a little at a time until a sticky + dough has formed. Refrigerate the dough for at least 30min, but possibly overnight. + - ingredients: + - { amount: 0.33, unit: cup, item: "sugar, granulated" } + directions: > + Pre-heat the oven to 350°F. Remove dough from the refrigerator (if chilled longer than 2 + hours, allow to rest at room temperature for 30 min). Put the sugar in a small bowl. Prepare + two baking sheets by covering them with parchment paper. Roll 1 tbsp of dough into a ball, + and then coat in the sugar by rolling it around in the bowl. Place each about 3" apart. + Flatten each ball slightly until it is about 3/4" tall. + - ingredients: [] + directions: > + Bake for 11–12 minutes until the edges appear set and cracks form on the surface. +credit: + name: Sally + url: https://sallysbakingaddiction.com/soft-molasses-cookies/ diff --git a/src/baking/molasses-cookies/image.png b/src/baking/molasses-cookies/image.png new file mode 100644 index 0000000..2311be6 Binary files /dev/null and b/src/baking/molasses-cookies/image.png differ